Preparation:
Thoroughly wash all greens to remove grit and pick out bad leaves; place in a large pot with onion and garlic. Cover with water and boil for 30 minutes. Drain cooked greens, reserve liquid.
Puree greens in a food processor or grind in a meet grinder; set aside.
Meanwhile, cut meats and sausages into bite-size pieces. Place smoked sausage, ham, stew meat and brisket in a 12-quart stock pot; add two cups reserved liquid from greens and steam for 15 minutes. Place chaurice in a skillet and steam until all grease is cooked out; remove chaurice from skillet and set aside.
Stir flour into chaurice drippings in skillet and cook for five minutes or until flour is cooked (it does not have to brew). Pour roux over meat in stock pot, stirring well. Add pureed greens and two quarts of the reserved liquid from greens; simmer for 20 minutes. Add chaurice, salt, cayenne and thyme, stirring well. Simmer for 40 minutes. Stir in file powder and remove from heat. Serve over rice. Makes eight servings.
From Chef John Folse of Lafitte's Landing in Donaldsonville, Louisiana |
